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Chinese sesame chicken in a bowl with rice and chopsticks resting on the side.

Chinese Sesame Chicken (Instant Pot)

5 from 1 vote
Created by Mariam Ezzeddine
Instant Pot Chinese Sesame Chicken is a little sweet and a little spicy. Tender chunks of chicken breast are bathed in rich sesame chicken sauce that pairs perfectly with rice or noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
servings

Ingredients

  • 1 ½ lb boneless skinless chicken breasts
  • ⅓ cup low sodium soy sauce
  • 3 tablespoons ketchup
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • Chopped chives to garnish

Instructions

  • Cut the chicken breasts into bite-size pieces and place the chicken pieces into the Instant pot.
  • In a small bowl, combine soy sauce, ketchup, garlic, ginger, salt & pepper. Pour the sauce mixture over the chicken pieces and mix it well. Cover the Instant pot with a lid and place the valve in the “sealing” position.
  • Pressure cook the chicken on “HIGH” for 3 minutes, and once the cycle is complete, “QUICK RELEASE” the valve.
  • Carefully open the lid and add brown sugar and sesame oil. Press the “SAUTE” setting and add the cornstarch slurry (2 tbsp water +1 tbsp cornstarch) cook until the sauce thickens.
  • Add in the sesame seeds and give a quick mix. Switch off the saute setting.
  • Garnish the sesame chicken with chives and serve the chicken over rice.

Notes

  • Chicken breast is our preferred cut because it’s tender and kid friendly. You can use chicken thighs if you prefer. 
  • Add some red pepper flakes or sriracha to make this dish spicy. 
  • Always check for doneness with a meat thermometer. The internal temperature of the chicken should reach 165 degrees F. 
  • Be sure to do a quick release of pressure, so you don’t overcook the chicken. 
  • Cooking times do not include the time it takes for the Instant Pot to come up to pressure. 
  • Make a cornstarch slurry by combining cold water and cornstarch. Just before serving, add it to the Instant Pot using the Saute setting to thicken the sauce.

Nutrition

Calories: 311kcal | Carbohydrates: 18g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1359mg | Potassium: 766mg | Fiber: 1g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg
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